Sopa de Patacón

Ingredients

• 4 ripe plantains 4 ripe plantains
• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 6 cups (1.4 liters) beef or vegetable broth 6 cups (1.4 liters) beef or vegetable broth
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 18g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Peel the plantains and cut them into thick slices.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Fry the plantain slices until golden brown and crispy. Remove from the pot and set aside.
3. 3.
   In the same pot, add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
4. 4.
   In the same pot, add the diced onion, minced garlic, carrots, and bell pepper. Sauté until the vegetables are tender.
5. 5.
   Return the beef to the pot and add the cumin, paprika, dried oregano, bay leaf, salt, and pepper. Stir well to coat the meat and vegetables with the spices.
6. 6.
   Pour in the beef or vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for about 30 minutes, or until the meat is tender.
7. 7.
   While the soup is simmering, take the fried plantain slices and mash them with a fork or potato masher until they resemble a coarse paste.
8. 8.
   Add the mashed plantains to the soup and stir well to incorporate. Simmer for an additional 10 minutes to allow the flavors to meld together.
9. 9.
   Remove the bay leaf from the soup before serving. Garnish with fresh cilantro.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly ripe for the best texture in the soup.

Tips & Tricks

• For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper to the soup.
• If you prefer a smoother texture, you can blend a portion of the soup before adding the mashed plantains.
• Serve the soup with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to deepen and intensify over time.
• Feel free to customize the vegetables in the soup based on your preferences or seasonal availability.

Serving advice

Serve the Sopa de Patacón hot in bowls, garnished with fresh cilantro. It pairs well with a side of crusty bread or rice.

Presentation advice

To enhance the presentation, you can place a crispy plantain chip on top of each bowl of soup. This adds an extra crunch and visual appeal.